I made Soccer Cookies with a hidden salted caramel core beneath glossy black and white royal icing, a small secret that begs to be noticed.

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I love how a tray of Soccer Cookies can change the whole vibe of a party. For a Soccer cookie that actually looks like a mini pitch I use simple things like all purpose flour and unsalted butter, ingredients that somehow make everything better even when I’m rushed.

Kids crowd the table, parents take photos, and suddenly the cake table is the main event next to Soccer Birthday Cakes someone brought. It’s playful, a little imperfect, and totally crowd pleasing, not too precious.

You might hide a few for yourself because they disappear faster than you think.

Ingredients

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All purpose flour: Gives structure and chewiness, mostly carbs, little fiber or protein.
Unsalted butter: Adds rich flavor, lots of fat and calories, makes cookies tender.
Powdered sugar: Pure sweetness, mostly simple carbs, makes icing smooth and very sweet.
Egg: Binds ingredients, adds protein and moisture, helps cookies brown and hold shape.
Meringue powder: Used for royal icing, gives stiffness and stability, dries rock hard.
Black gel food coloring: Tiny amount gives deep color, very potent so use sparingly.
Sour cream or whole milk: Adds slight tang and richness, more moisture, makes dough tender.
Light corn syrup: Optional sheen, mild sweetness, keeps icing glossy and soft longer.
Vanilla extract: Adds aromatic depth, tiny calories, makes cookies taste homemade and warm.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (227 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 large egg

2 teaspoons vanilla extract

2 tablespoons sour cream or whole milk

4 cups (480 g) powdered sugar

3 tablespoons meringue powder

6 to 8 tablespoons water

Black gel food coloring (small jar, very concentrated)

1 teaspoon light corn syrup (optional, for shine)

Extra powdered sugar for dusting or thickening icing (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). In a bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt; set aside.

2. In a large bowl cream 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and a bit fluffy, about 2-3 minutes; beat in 1 large egg, 2 teaspoons vanilla extract and 2 tablespoons sour cream or whole milk until mixed.

3. Add the dry ingredients to the wet and mix just until combined, dont overwork it. Chill the dough in the fridge 30 minutes to 1 hour so it rolls out nicer.

4. Roll dough on a lightly dusted surface (flour or extra powdered sugar) to about 1/4 inch thick, cut circle shapes for soccer cookies, transfer to a parchment lined sheet (or silicone mat) leaving a little space, chill on the sheet 10-15 minutes for cleaner edges.

5. Bake 8-10 minutes at 350°F until edges are set but not brown, remove to a wire rack and let cool completely before icing; overbaking will make them dry so watch them.

6. For the royal icing combine 4 cups (480 g) powdered sugar and 3 tablespoons meringue powder in a mixing bowl, add 6 tablespoons water to start and beat until thick. Add 1 teaspoon light corn syrup if you want shine. This is your base/outline icing; if it’s too stiff add water 1 teaspoon at a time, if too thin add a bit more powdered sugar.

7. Reserve about one third of the icing for coloring. Thin the larger portion with small additional amounts of water until it flows back into itself and levels out within about 8-12 seconds for flooding consistency; put that into a squeeze bottle or piping bag and flood each cookie white, use a toothpick or scribe to pop bubbles and smooth edges. Let the white layer dry until set to the touch, a few hours is best.

8. Tint the reserved icing with a tiny amount of black gel food coloring, it’s very concentrated so add it drop by drop until you get deep black. If the black gets too thick, thin with a drop or two of water or a bit of corn syrup. Put black icing in a small piping bag with a fine tip or snip a corner of a zip bag.

9. Pipe the soccer pattern: either draw a central pentagon then connect surrounding pentagons, or pipe the black patches and connecting lines freehand. Use a steady hand, a toothpick to fix small mistakes, and dont overfill the black areas so they dont run into the white.

10. Let cookies dry completely several hours or overnight so icing hardens. Store in an airtight container with parchment between layers, or freeze once fully dry. If icing gets too runny or grainy, thicken with extra powdered sugar; if too thick, thin with tiny amounts of water.

Equipment Needed

1. Oven (preheat to 350°F) — you’ll need this for baking the cookies.
2. Baking sheets lined with parchment paper or a silicone baking mat, one per batch.
3. Mixing bowls (at least two) — one for dry ingredients and one for wet, dont skip chilling the dough.
4. Hand mixer or stand mixer for creaming butter and for beating royal icing, it saves a lot of effort.
5. Measuring cups and spoons plus a kitchen scale for accuracy (scale is best for flour and sugar).
6. Rubber spatula and wooden spoon for scraping and folding, theyre easier on the dough than metal.
7. Rolling pin and a lightly dusted work surface to roll dough to 1/4 inch.
8. Round cookie cutter (or a glass) and a bench scraper or offset spatula to transfer cookies to the sheet.
9. Piping bags or squeeze bottles, small piping tip or a snipped zip bag, plus toothpicks/scribe for fixing details.

FAQ

Q: How long should I chill the dough and can I skip it?

A: Chill it at least 1 hour, overnight is even better. If you skip chilling the cookies will spread and lose their clean soccer-look. If the dough gets too firm in the fridge let it sit 5 to 10 minutes before rolling.

Q: What thickness and bake time works best?

A: Roll to about 1/4 inch (6 mm). Bake at 350°F (177°C) for about 8 to 12 minutes depending on cutter size, till edges just start to color. Let cool on the sheet 2 minutes then transfer to a rack.

Q: How do I get a deep black icing without it tasting bitter or making the icing too runny?

A: Use the concentrated black gel sparingly, start with a toothpick and mix well, then add more if needed. If the gel adds a bitter note add a tiny bit more powdered sugar to thicken and mute flavor. A teaspoon of light corn syrup will add shine but dont overdo it or the icing will be soft.

Q: What icing consistencies do I need for the soccer pattern?

A: Use a stiffer icing for piping outlines and little pentagons so the lines hold. Use a thinner flood icing to fill the white panels so it levels smooth. A quick test: drizzle a ribbon of icing, it should smooth back in about 15 to 25 seconds for flood consistency.

Q: Can I use fresh egg whites instead of meringue powder?

A: Yes you can, but use pasteurized egg whites for safety. Meringue powder gives more stability and is better if you need the cookies to last or to ship. If using fresh whites reduce the added water and beat to your desired icing texture.

Q: How should I store the finished cookies and how long will they last?

A: Let royal icing dry 8 to 24 hours depending on thickness. Store in an airtight container at room temperature up to 4 or 5 days. You can freeze them up to 3 months, wrap well and thaw at room temp to avoid condensation.

Soccer Cookies For A Winning Birthday Celebration Recipe Substitutions and Variations

All-purpose flour > Swap for a 1-to-1 gluten-free baking blend (312 g) if you need GF cookies. If you try whole wheat pastry flour use it 1:1 too but expect a slightly denser, nuttier cookie.
Unsalted butter > Use salted butter same amount but drop the added salt to about 1/4 teaspoon, or for dairy-free use solid coconut oil or vegan stick butter 1:1 — chill the dough first because coconut oil melts faster.
Sour cream or whole milk > Replace with plain Greek yogurt 1:1 for extra tang and creaminess, or use an unsweetened plant-based yogurt/milk if you need dairy-free.
Meringue powder > Use 3 pasteurized large egg whites plus 1/2 teaspoon cream of tartar (or 1 teaspoon lemon juice) instead of 3 tbsp meringue powder + water; mix into the powdered sugar and adjust water to get the same 6–8 Tbsp total liquid. Pasteurized whites are safe to use with kids.

Pro Tips

1) Chill and handle the dough like it’s temperamental. If your kitchen is warm, chill the rolled/ cut cookies on the sheet for longer before baking and pop any sticky dough back in the fridge for 10 to 20 minutes. Too-warm butter = distorted shapes and spread, too-cold butter = tough dough, so aim for pliable not greasy.

2) Nail the icing flow with the “figure-8” test. Take a bit of flood icing on your spoon and draw a figure eight on the counter, if it smooths out in about 8 to 12 seconds its perfect. Always add water one teaspoon at a time and mix fully between additions. If your black gets too thin from added water, thicken with a tiny bit more powdered sugar rather than overworking it.

3) Keep black icing thicker for outlines and thinner for patches. Use slightly thicker black for the lines and edges so they hold shape, then fill patches with a thinner black if needed. Pipe the central pentagon first to center your design, practice the pattern on parchment first, and use a scribe or toothpick to pull any stray black back into place before it sets.

4) Drying and storage matters more than you think. Let cookies harden several hours or overnight in a single layer, use a small fan to speed up dry time but never heat them. Store in an airtight container with parchment between layers. If you freeze, only do it after the icing is fully rock hard and thaw in an airtight container to avoid condensation ruining the finish.

Soccer Cookies For A Winning Birthday Celebration Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Soccer Cookies with a hidden salted caramel core beneath glossy black and white royal icing, a small secret that begs to be noticed.

Servings

servings

Calories

225.5

kcal

Equipment: 1. Oven (preheat to 350°F) — you’ll need this for baking the cookies.
2. Baking sheets lined with parchment paper or a silicone baking mat, one per batch.
3. Mixing bowls (at least two) — one for dry ingredients and one for wet, dont skip chilling the dough.
4. Hand mixer or stand mixer for creaming butter and for beating royal icing, it saves a lot of effort.
5. Measuring cups and spoons plus a kitchen scale for accuracy (scale is best for flour and sugar).
6. Rubber spatula and wooden spoon for scraping and folding, theyre easier on the dough than metal.
7. Rolling pin and a lightly dusted work surface to roll dough to 1/4 inch.
8. Round cookie cutter (or a glass) and a bench scraper or offset spatula to transfer cookies to the sheet.
9. Piping bags or squeeze bottles, small piping tip or a snipped zip bag, plus toothpicks/scribe for fixing details.

Ingredients

2 1/2 cups (312 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (227 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons sour cream or whole milk
4 cups (480 g) powdered sugar
3 tablespoons meringue powder
6 to 8 tablespoons water
Black gel food coloring (small jar, very concentrated)
1 teaspoon light corn syrup (optional, for shine)
Extra powdered sugar for dusting or thickening icing (optional)

Directions

Preheat oven to 350°F (175°C). In a bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt; set aside.
In a large bowl cream 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and a bit fluffy, about 2-3 minutes; beat in 1 large egg, 2 teaspoons vanilla extract and 2 tablespoons sour cream or whole milk until mixed.
Add the dry ingredients to the wet and mix just until combined, dont overwork it. Chill the dough in the fridge 30 minutes to 1 hour so it rolls out nicer.
Roll dough on a lightly dusted surface (flour or extra powdered sugar) to about 1/4 inch thick, cut circle shapes for soccer cookies, transfer to a parchment lined sheet (or silicone mat) leaving a little space, chill on the sheet 10-15 minutes for cleaner edges.
Bake 8-10 minutes at 350°F until edges are set but not brown, remove to a wire rack and let cool completely before icing; overbaking will make them dry so watch them.
For the royal icing combine 4 cups (480 g) powdered sugar and 3 tablespoons meringue powder in a mixing bowl, add 6 tablespoons water to start and beat until thick. Add 1 teaspoon light corn syrup if you want shine. This is your base/outline icing; if it’s too stiff add water 1 teaspoon at a time, if too thin add a bit more powdered sugar.
Reserve about one third of the icing for coloring. Thin the larger portion with small additional amounts of water until it flows back into itself and levels out within about 8-12 seconds for flooding consistency; put that into a squeeze bottle or piping bag and flood each cookie white, use a toothpick or scribe to pop bubbles and smooth edges. Let the white layer dry until set to the touch, a few hours is best.
Tint the reserved icing with a tiny amount of black gel food coloring, it’s very concentrated so add it drop by drop until you get deep black. If the black gets too thick, thin with a drop or two of water or a bit of corn syrup. Put black icing in a small piping bag with a fine tip or snip a corner of a zip bag.
Pipe the soccer pattern: either draw a central pentagon then connect surrounding pentagons, or pipe the black patches and connecting lines freehand. Use a steady hand, a toothpick to fix small mistakes, and dont overfill the black areas so they dont run into the white.
Let cookies dry completely several hours or overnight so icing hardens. Store in an airtight container with parchment between layers, or freeze once fully dry. If icing gets too runny or grainy, thicken with extra powdered sugar; if too thick, thin with tiny amounts of water.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.